These are the peppers. The red one is a habanero, the others I don’t know what they are called, but the smaller darker green ones I think are probably serranos, and the others are not hot.

Take off the little jackets from the tomatillos and clean them well.

Broil on high to fully soften them, allowing the skin to partially brown/blacken. Any really large burnt skin pieces can be discarded, but plenty of the brown/black can be left in.

Blend the fucke out of the tomatillos (and the juice they exuded on the broiling pan) and peppers to make the base of the chile sauce.

Very nice fresh cubed trimmed pork shoulder.

Brown the pork in batches in hot extra-light olive oil, and reserve.

This is the beautiful browned residue left in the pot.

Throw the onions and garlic into the pot, add the cumin, coriander, oregano, bay leaf, and fresh-ground black pepper. Sautee until the onions are translucent and the garlic is fully soft.

We have both Bulleit and Templeton rye, so we did a little comparative tasting to decide which one to use for deglazing. The Bulleit is spicier and the Templeton has more vanilla notes, so we chose the Templeton.

Deglaze with a hugeasse splash of the Templeton rye, and also take a bigge motherfucken swigge. Reduce until the alcohol is gone.

Add the wine to finish deglazing the pan, and reduce until all of the alcohol is gone.

Add the tomatillo chile base and the chicken stock.

Bring to a boil, add the pork, cover, and turn the heat down to a very low simmer. Simmer for a couple hours, stirring occasionally, until the pork is almost done, salting to taste.

Add a fuckeloade of cilantro, stir to incorporate well, and keep simmering. If you want to reduce/thicken the sauce, you can leave the lid off at this point.

After about another half hour of simmering, itte’s done! Cook the kasha by bringing two cups of water to a boil with some salt to taste, add the kasha, stir well, cover, turn down the heat and simmer until all the water is absorbed, ten-to-twelve minutes. Let the kasha rest for a few minutes covered, uncover, and fluff with a fork.

Put some kasha in a bowl and ladle the chile verde on top. After I took this picture, I added more liquid sauce on top cause I love chile verde sauce. EATTE ITTE!!!!!!!!!!!!!!!!!!

I’ve wanted to try that Bulleit shite forever, it’s so pretty looking, but I’m strictly a bottom shelf dame. Should a windfall come my way, would you recommend buying it, CPP? Just for drinking neat, you understand, not mixing it in animal-carcass stews.

Those look like green Thai chiles, they’re to dark,skinny,dry,pointy,wrinkly for serranos which are paler, blunter, smoother etc. Nice recipe, I have one quite similar that I got from my neighbor. Yum.

In all fairness I should tell you I breed my own rabbits for meat so the rabbit and stock are easy to come by in my house. Chicken stock can be substituted for the rabbit stock. I have no idea where you could buy some, well unless you live in central Massachusetts. You will need a slow-cooker for this recipe.

Slow-Cooker Rabbit and Potato Curry

Ingredients

3 tablespoons vegetable oil

2 tablespoons curry powder (I usually make my own but a good store bought will work)

4 pounds rabbit (one or two rabbits cut into parts, hind legs, fore legs, and the back cut into two parts cross wise)

1 cup frozen peas

2 plum tomatoes, cored, seeded , and chopped fine.

1/2 cup coconut milk

1/4 cup minced fresh cilantro leaves

1. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in the onions, jalapeño, tomato paste, garlic, ginger, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are lightly browned and softened, 10 to 12 minutes. Stir in 1 cup of the rabbit stock, scraping up any browned bits.

2. Transfer the mixture to the slow cooker and stir in the remaining 1 1/2 cups rabbit stock, ­potatoes, carrots, soy sauce, and tapioca until evenly combined. Season the rabbit with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the rabbit is tender, 4 to 5 hours.

3. Remove the rabbit parts, let cool, then shred the meat off the bones.

4. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Stir in the peas, tomatoes, coconut milk, shredded rabbit meat and cilantro and let stand until the peas and tomatoes are heated through, about 5 minutes longer. Season with salt and pepper to taste before serving.